Zucchini Stuffed with Fennel and Rice

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Zucchini Stuffed with Fennel and Rice
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
351
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie351 kcal(17 %)
Protein8.6 g(9 %)
Fat23.26 g(20 %)
Carbohydrates32.06 g(21 %)
Sugar added0 g(0 %)
Roughage6.34 g(21 %)
Vitamin A111.34 mg(13,918 %)
Vitamin D0 μg(0 %)
Vitamin E4.33 mg(36 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.43 mg(39 %)
Niacin4.65 mg(39 %)
Vitamin B₆0.45 mg(32 %)
Folate79.56 μg(27 %)
Pantothenic acid0.83 mg(14 %)
Biotin10.49 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C44.65 mg(47 %)
Potassium943.06 mg(24 %)
Calcium104.32 mg(10 %)
Magnesium112.99 mg(38 %)
Iron2.14 mg(14 %)
Zinc1.71 mg(21 %)
Saturated fatty acids2.83 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams
500 milliliters
1
40 grams
sun-dried Tomatoes (in oil)
60 grams
4
4 tablespoons
1 tablespoon
finely chopped Parsley

Preparation steps

1.

Rinse rice in a colander and cook in broth for about 12-15 minutes. 

2.

Rinse fennel and cut out stalk, chop. Rinse fennel leaves and chop finely. Drain tomatoes and cut into fine strips. Chop almonds coarsely and set 2 tablespoons aside. Rinse and halve zucchini, scrape out pulp and chop. 

3.

Grease baking dish with high sides with 1 tablespoon oil and arrange zucchini halves in it it (scooped side up).   

4.

Heat remaining oil in a pan. Saute fennel for about 5 minutes, add zucchini pulp and saute briefly. Add tomatoes, almonds, parsley, fennel leaves and rice. Season with salt and pepper.

5.

Stuff zucchini halves with the mixture and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. 

6.

Remove from the oven and sprinkle with remaining almonds. Serve. 

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